RU96121852A - METHOD FOR PREPARING PASTERIZED FISH CANNED FOOD WITH HAM - Google Patents

METHOD FOR PREPARING PASTERIZED FISH CANNED FOOD WITH HAM

Info

Publication number
RU96121852A
RU96121852A RU96121852/13A RU96121852A RU96121852A RU 96121852 A RU96121852 A RU 96121852A RU 96121852/13 A RU96121852/13 A RU 96121852/13A RU 96121852 A RU96121852 A RU 96121852A RU 96121852 A RU96121852 A RU 96121852A
Authority
RU
Russia
Prior art keywords
ham
fish
pasterized
preparing
canned food
Prior art date
Application number
RU96121852/13A
Other languages
Russian (ru)
Other versions
RU2115342C1 (en
Inventor
А.А. Квасницкая
А.В. Капитанова
Original Assignee
Атлантический научно-исследовательский институт рыбного хозяйства и океанографии
Filing date
Publication date
Application filed by Атлантический научно-исследовательский институт рыбного хозяйства и океанографии filed Critical Атлантический научно-исследовательский институт рыбного хозяйства и океанографии
Priority to RU96121852A priority Critical patent/RU2115342C1/en
Priority claimed from RU96121852A external-priority patent/RU2115342C1/en
Application granted granted Critical
Publication of RU2115342C1 publication Critical patent/RU2115342C1/en
Publication of RU96121852A publication Critical patent/RU96121852A/en

Links

Claims (1)

Способ приготовления пастеризованных рыбных консервов с ветчинной структурой, предусматривающий предварительную подготовку сырья, вспомогательных материалов, измельчение сырья, введение добавок, перемешивание смеси с компонентами, фасование, внесение желирующей заливки, герметическое укупоривание, пастеризацию, отличающийся тем, что филе сырой рыбы измельчают на кусочки массой 5-15 г, а вареное филе моллюсков измельчают на волчке с диаметром решетки 6 - 8 мм, смесь готовят при соотношении рыба: моллюск 7: 3 -9: 1, а пастеризацию проводят при температуре 80 - 82oС в течение 50 - 60 мин.A method for the preparation of pasteurized canned fish with ham structure, which includes the preliminary preparation of raw materials, auxiliary materials, grinding of raw materials, the introduction of additives, mixing the mixture with the components, packaging, making gelling, hermetic sealing, pasteurization, characterized in that the raw fish fillet is crushed into pieces by mass 5-15 g, and boiled mollusk fillet is crushed on a top with a lattice diameter of 6 - 8 mm, the mixture is prepared at a fish: mollusk ratio of 7: 3 -9: 1, and pasteurization is carried out at t temperature 80 - 82 o C for 50 to 60 minutes
RU96121852A 1996-11-06 1996-11-06 Method for production of pasteurized canned fish with ham structure RU2115342C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96121852A RU2115342C1 (en) 1996-11-06 1996-11-06 Method for production of pasteurized canned fish with ham structure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96121852A RU2115342C1 (en) 1996-11-06 1996-11-06 Method for production of pasteurized canned fish with ham structure

Publications (2)

Publication Number Publication Date
RU2115342C1 RU2115342C1 (en) 1998-07-20
RU96121852A true RU96121852A (en) 1998-11-10

Family

ID=20187224

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96121852A RU2115342C1 (en) 1996-11-06 1996-11-06 Method for production of pasteurized canned fish with ham structure

Country Status (1)

Country Link
RU (1) RU2115342C1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2511625C1 (en) * 2013-07-10 2014-04-10 Олег Иванович Квасенков Method for preparation of preserved product "potato salad with mushrooms and herring"
RU2582801C1 (en) * 2015-02-11 2016-04-27 Олег Иванович Квасенков Method for production of preserved "vegetable soup with krill"
RU2684591C1 (en) * 2018-03-12 2019-04-09 Федеральное государственное бюджетное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГБОУ ВО "МГТУ") Method for production of pasteurized gourmet preserves of trout fillet

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